Grilled Ostrich Fillets With Roasted Vegetables and Cannelli Beans

Ingredients

3 cups canned cannellini beans drained, rinsed well
1 to 2 garlic cloves, minced
3 plum tomatoes (9 oz), seeded, and thinly sliced lengthwi
4 ounces portobello mushrooms, thinly sliced
6 ounces sugar snap peas, strings removed
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh flat-leaf parsley
Freshly-ground black pepper to taste
4 prepackaged ostrich fillets (4 oz ea)

Preparation

1
Preheat oven to 425 degrees. Spray a 9- by 13-inch baking pan with cooking spray.
2
Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper.
3
Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked.
4
While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each fillet into thin slices.
5
To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich fillet in the center.

Tools

 



Yield:

4.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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